My neighbours who live in the house behind me are selling their house and had the first open house today. What a half hour of entertainment that provided for Bellatrix! Although she couldn't see anyone, she set herself up in a shady spot in the back yard and followed the sound of everyone who came to look. Her ears twitched continuously - it made me wonder if she was listening to each person and deciding if they would be welcome as our new neighbours or not. Clearly I have a huge stickybeak of a cat.
This week's recipe is from the December 2009/January 2010 issue of delicious and really is delicious! It is lovely and lemony and makes a great dinner, either just for you, the family or guests.
I have one more dinner with my friend Chris, tonight. I am (generously) letting him select the restaurant and am yet to hear his choice. I'm sure it will be a good one...
Have a great week. Love from Jane xx
Pan fried chicken with lemon
Serves two
What you need:
- 1 lemon
- 2 tablespoons olive oil
- 20g unsalted butter
- 1 onion, thinly sliced
- 1/4 cup plain flour, seasoned with salt and pepper
- 2 x 200g chicken breast fillets, cut into 5mm strips
- 100ml dry white wine
- 100ml chicken stock
- 1 teaspoon caster sugar
- 2 teaspoons roughly chopped marjoram
- 2 tablespoons finely chopped flat leaf parsley
What you do:
- Use a zester to make thin strips of lemon rind, then peel the lemon and thinly slice the flesh. Set zest and flesh aside.
- Heat half of the oil and half of the butter in a large non stick frying pan over a medium heat.
- Add the onion and cook, stirring, for 3-4 minutes until softened. Remove the onion from the heat and set aside.
- Toss the chicken in the flour to coat, shaking off the excess.
- Return the pan to a medium high heat and add the remaining oil and butter.
- In batches, cook the chicken for one minute, turning, until golden.
- Return the onion and all of the chicken to the pan, and add the wine, simmering for a couple of minutes until almost evaporated.
- Add the lemon zest, lemon segments, sugar and enough stock to almost cover the chicken.
- Bring to the boil, then simmer for a few minutes until the chicken is cooked and the liquid has reduced by half.
- Season to taste with salt and pepper, then toss through the marjoram and parsley.
